A rat study to evaluate the protein quality of three green microalgal species and the impact of mechanical cell wall disruption
| Autor: | Patrick J. McGinn, Fabrice Berrué, Shane Patelakis, Ronald Melanson, Sean M. Tibbetts, Anil Puttaswamy, Scott P. MacQuarrie, Dominique Schmidt, Yanwen Wang, Sabrena E. MacKenzie |
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| Jazyk: | angličtina |
| Rok vydání: | 2020 |
| Předmět: |
0106 biological sciences
protein digestibility Health (social science) 030309 nutrition & dietetics Chlorella vulgaris amino acid score protein digestibillity Plant Science lcsh:Chemical technology 01 natural sciences Health Professions (miscellaneous) Microbiology Article Cell wall 03 medical and health sciences In vivo 010608 biotechnology lcsh:TP1-1185 rat Food science chemistry.chemical_classification protein digestibility-corrected amino acid score 0303 health sciences Chlorella sorokiniana microalgae protein digestibillity-corrected amino acid score In vitro Amino acid chemistry Cell disruption Protein quality Food Science |
| Zdroj: | Foods Foods, Vol 9, Iss 1531, p 1531 (2020) Volume 9 Issue 11 |
| Popis: | The present study was conducted to evaluate the protein quality of microalgae species Chlorella vulgaris (CV), Chlorella sorokiniana (CS), and Acutodesmus obliquus (AO) and assess the impact of mechanical cell wall disruption. Male Sprague&ndash Dawley rats, around 156 g after adaptation, were placed in metabolic cages and fed experimental diets that were either protein-free or contained 10% protein solely from one of the undisrupted or disrupted CV, CS, and AO. After 3 days, feces were collected for a period of 5 days and analyzed together with diet samples for crude protein contents. Apparent protein digestibility, true protein digestibility, amino acid score, and protein digestibility-corrected amino acid score were calculated. In vitro protein digestibility was measured using the pepsin&ndash pancreatin method and the in vitro protein digestibility-corrected amino acid score was calculated. The crude protein contents of CV, CS, and AO were 53.5, 50.2, and 40.3%, respectively. The amino acid score of the first limiting amino acid was 1.10, 1.27, and 0.86, true protein digestibility was 64.7, 59.3, and 37.9% and protein digestibility-corrected amino acid score was 0.63, 0.64, and 0.29, respectively, for CV, CS, and AO. Mechanical cell disruption significantly improved protein digestibility without a substantial impact on the amino acid profile and score, resulting in the increase of protein digestibility-corrected amino acid score to 0.77, 0.81, and 0.46, respectively, for disrupted CV, CS, and AO. There was a strong correlation between in vitro protein digestibility and apparent protein digestibility (r = 0.986), and also between in vitro protein digestibility-corrected amino acid score and in vivo protein digestibility-corrected amino acid score (r = 0.994). The results suggest that the CV and CS are acceptable sources of protein for humans and animals and quality can be markedly improved by mechanical cell wall disruption. Additionally, in vitro protein digestibility measured using the pepsin&ndash pancreatin method may be used to screen protein product candidates, save animals, reduce cost, and accelerate product development. |
| Databáze: | OpenAIRE |
| Externí odkaz: |
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